What was the first artificial sweetener? The surprising history of saccharin

December 11, 2025 •

3 min read

Discovered by pure accident in 1879, saccharin became the world's first artificial sweetener, forever changing the way we consume sweet foods. This synthetic sugar substitute, with its calorie-free properties, paved the way for an entire industry dedicated to non-caloric options for dieters and diabetics.

Quick Summary

Saccharin, the first artificial sweetener, was accidentally discovered by chemist Constantin Fahlberg in 1879. Learn about its origins, early use during sugar shortages, and its decades-long history of safety debates and eventual regulatory changes.

Key Points

Accidental Discovery: Saccharin, the first artificial sweetener, was accidentally discovered by chemist Constantin Fahlberg in 1879 when he forgot to wash his hands.
Pioneer of Sugar Substitutes: Its discovery initiated the entire artificial sweetener industry, offering a calorie-free alternative to sugar for the first time.
History of Controversy: Saccharin faced early regulatory scrutiny and a major cancer scare in the 1970s due to high-dose rat studies.
Debunked Cancer Link: The link to cancer in humans was disproven, and mandatory warning labels were repealed in 2000 after research showed humans and rats metabolize saccharin differently.
Enduring Presence: Despite competition from newer sweeteners like aspartame and sucralose, saccharin is still used today in many diet products and is widely available under brands like Sweet'N Low.
Distinctive Taste Profile: Unlike many modern sweeteners, saccharin can have a noticeable metallic or bitter aftertaste, especially at higher concentrations.

The Accidental Discovery of Saccharin

In 1879, chemist Constantin Fahlberg was working on coal tar derivatives in the lab of Professor Ira Remsen at Johns Hopkins University. After a long day of work, he forgot to wash his hands before eating dinner. He noticed an unusually sweet taste on his food, and through a process of elimination, traced the sweet flavor back to a compound he had synthesized earlier that day. He named this compound benzoic sulfimide, which he would later trademark as saccharin. Fahlberg filed patents and began mass-producing saccharin in Germany without crediting Remsen, a decision that led to a public and lasting feud.

Properties and Early Commercialization

Saccharin was a revolutionary discovery due to its intense sweetness with virtually no calories. The substance is 300 to 500 times sweeter than sucrose (table sugar). Its commercial use grew significantly during World War I and World War II, when sugar rationing made alternatives necessary. It was also widely adopted by diabetics and people looking to manage their weight.

Key properties of saccharin:

Intense Sweetness: Requires only tiny amounts to achieve desired sweetness levels.
Non-Caloric: The human body cannot metabolize it for energy.
Distinct Aftertaste: At higher concentrations, it can have a bitter or metallic aftertaste, leading to its frequent combination with other sweeteners.
Stability: Unlike some later sweeteners, it is generally stable under heating, making it suitable for certain food manufacturing processes.

The Decades-Long Safety Debate

Despite its early promise, saccharin's history is marked by controversy and public scrutiny. In the early 20th century, the US government considered banning it based on concerns over it being a fraudulent substitute for sugar, a notion famously opposed by President Theodore Roosevelt. The real alarm bells rang much later.

The Bladder Cancer Scare

In the 1970s, studies on laboratory rats showed an increased incidence of bladder cancer in rats that were fed extremely high doses of saccharin. This led the FDA to attempt a ban in 1977. However, significant public outcry and a congressional moratorium prevented a full ban, and instead mandated a warning label on all saccharin products. This label was a fixture on products like the pink-packaged Sweet'N Low for decades.

The Reversal and Modern Understanding

The required warning labels were ultimately removed in 2000. Subsequent research revealed that the mechanism for bladder cancer formation in male rats did not apply to humans due to significant physiological differences. This led to saccharin's removal from official lists of potential carcinogens by international health agencies. It is now considered safe for human consumption by organizations including the FDA, the World Health Organization, and the European Food Safety Authority.

A Comparison of Early and Modern Sweeteners

Saccharin paved the way for many other artificial sweeteners. Here is a comparison of saccharin with two other major players in the market: aspartame and sucralose.


Feature	Saccharin	Aspartame	Sucralose
Discovery Year	1879	1965	1976
Relative Sweetness	300–500x sweeter than sugar	180–200x sweeter than sugar	~600x sweeter than sugar
Caloric Value	Non-caloric	Not strictly non-caloric, but negligible	Negligible
Heat Stability	Generally stable	Not heat-stable, degrades when heated	Heat-stable, good for baking
Common Brand	Sweet'N Low	NutraSweet, Equal	Splenda
Aftertaste	Can have a metallic aftertaste	Clean, sugar-like taste	Clean, sugar-like taste

The Legacy and Present-Day Use

The story of saccharin is a testament to the complex journey of food additives from laboratory discovery to widespread consumer adoption. Despite the rise of newer, less controversial sweeteners, saccharin has remained a consistent presence on the market. While its prominence waned somewhat in favor of others like aspartame and sucralose, it is still used in many products, particularly diet sodas and certain medicinal applications. Its story highlights the evolving understanding of food science and the ongoing debate surrounding the safety of artificial ingredients in our food supply. For a deeper look into the history of sweeteners, the Science History Institute offers a compelling overview of saccharin's journey.

Conclusion

The accidental discovery of saccharin in 1879 by Constantin Fahlberg marked the birth of the artificial sweetener industry. Its development and subsequent use navigated significant scientific and regulatory challenges, including a decades-long cancer scare based on flawed rat studies that was ultimately overturned. While today's market features a diverse range of sugar substitutes, saccharin remains in use, a quiet but enduring pioneer in the world of calorie-free sweetness. Its legacy is a vivid reminder that groundbreaking innovations can arise from the most unexpected circumstances.

Frequently Asked Questions

The first artificial sweetener, saccharin, was discovered in 1879.

Chemist Constantin Fahlberg accidentally discovered saccharin while working in a lab at Johns Hopkins University.

Fahlberg's discovery was accidental; he tasted a sweet substance on his hand after working with coal tar derivatives and traced it back to a compound he was synthesizing.

Yes, saccharin is still in use today and can be found in many diet products, often sold under the brand name Sweet'N Low.

In the 1970s, studies on laboratory rats linked high doses of saccharin to bladder cancer, which prompted a warning label from the FDA.

Yes, the mandatory warning labels were removed in 2000 after further research proved the cancer-causing mechanism was specific to rats and not relevant to human consumption.

Saccharin is heat-stable and can have a metallic aftertaste, while aspartame is not heat-stable and has a cleaner, more sugar-like taste. Aspartame was discovered much later, in 1965.

Saccharin's discovery created the foundation for the entire low-calorie food and beverage industry and provided a sugar alternative for diabetics.